This shredded beef is served cold as in a salad and is a typical Mexican dish perfect for a hot day, served with toast.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
1 1/4 kilos flank steak, ball
3 leaves dry laurel
1 clove garlic, chopped
1 to taste onion, girl for cooking meat
1/2 cups corn oil
1 to taste onion, medium and sliced
1/2 cups olive oil
1/2 cups red wine vinegar
1/4 cups lemon juice
2 pinches oregano, dry
1 pinch black pepper
3 tomatoes, cut into cubes without seeds
4 cups lettuce, cut in thin julienne
2 avocados, cut into cubes
1 cup radish, filleted
6 serrano peppers, sliced
to taste salt
to taste fried or toasted corn tortilla, To accompany
Preparation
In a pot put the water to boil. When it boils, add the meat, bay leaf, garlic, onion, and salt and pepper to taste along with the corn oil.
Cook over medium heat for 1 1/2 hrs or until meat is tender.
Remove from the heat and let the meat cool in the broth and undo it.
In a bowl, mix the other medium onion, olive oil, vinegar and lemon juice. Season with oregano, pepper and salt.
Add to the shredded meat. Mix all the ingredients well and let stand for 15 minutes.
Before serving, add the tomatoes, avocado, radishes and chilies.
Present the meat in a platter and accompany with Milpa Real toast and jalapeños.
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